These Pickle Cupcakes can blow your taste buds away. That’s what my family and my guests (treated with these at gatherings) commented on these. They’re packed with flavors and fun to eat. Added in pickle juice and chopped pickles, the cake mix comes out so good. If you are a fan of pickles and love trying different meals with them, just give these pickle cupcakes a go. Yummy!
12
servings15
minutes45
minutes1
hourPickles never get me bored. I just fall in love with their taste and flavors. And, there is no reason why I do not give these a try. And it’s worth.
Ingredients
- FOR CUPCAKES
1 1/2 c. all-purpose flour
1/4 c. pickle juice
1/4 c. chopped pickles
1/2 c. butter, softened
1/2 c. sugar
1/2 c. sour cream
2 eggs
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
- FOR FROSTING
1/2 c. butter, softened
8 oz cream cheese, softened
2 c. powdered sugar
3 tbsp. bourbon
Pinch salt
Pickle slices, for garnish
Directions
- Preheat oven to 350°F and prepare a cupcake pan lined with cupcake liners.
- Add flour, baking powder, and salt to a medium bowl, whisk to combine.
- Cream together butter and sugar in a large bowl. Add eggs and beat until combined.
- Stir in sour cream and pickle juice and beat until evenly mixed. Then stir in flour mixture and chopped pickles until just combined.
- Scoop about a ¼ cup of batter into each cupcake liner and bake until an inserted toothpick comes out clean, about 20 to 25 minutes. Let cool completely.
- To make frosting: In a large bowl, beat together butter and cream cheese until light and fluffy. Add powdered sugar, bourbon and salt and beat until smooth.
- Spread frosting onto each cupcake and garnish with a pickle slice. Serve.
Recipe Video
Notes
- Even though its name sounds strange, the taste of these pickle cupcakes is more than just delicious. It’s sweet, but it’s also savory, with a quirky, pickle twist at the end. Enjoying this dish is like embarking on a journey full of surprises. Try this at your next gathering and see what your guests think of it.
Ingredient notes:
Finely chop the dill pickle to ensure every bite is a burst of tang and crunch. Add a bit of pickle juice to the batter and frosting for a signature zing to this recipe.
To balance the taste of the pickle, add a bit of vanilla extract.
For frosting, you can customize or make it traditional with powdered sugar, butter, and a splash of pickle juice. Cream cheese frosting also works well with this recipe.
Expert tips:
High-quality ingredients will ensure the best flavor of this recipe. Choose the pickle from renowned brands for the best taste.
It’s recommended to taste the batter before baking. The intensity of the pickle can vary, so adjust the amount of pickle juice and chopped pickle accordingly.
Mix the batter gently and avoid overmixing to keep the tiny bubbles inside the batter. They will help the cupcakes have a light and fluffy texture.
Top the cupcakes with pickle slices of fresh dill for a fun look.
Serving recommendations:
This recipe is best for fun occasions. Try it at baby showers, quirky parties, or special gatherings of pickle-loving friends. I believe this dish will bring a good laugh.
For savory and sweet dishes like this one, it will pair well with lemonade or soda. Cucumber water is another great idea; it’ll make a cucumber theme for the meal.
FAQs:
Can I use sweet pickles? Sure, it will shift the flavor profile from sweet and savory to sweet and sour, however.
How long can I keep these pickle cupcakes? They can last up to 3 days in your fridge if you keep them in air-tight containers. If you keep them in your freezer, they can be stored up to 3 months.
What is the best frosting choice? It depends, but I recommend dill-infused butter cream and cream cheese. I always use these two.
Reviews
- BlueBus – Came out just as different but much better than I expected. A unique taste, and I brought some in to share with co-workers and the response has been very positive from those brave enough to try something different.
- dhansen06021360 – Nice balance of sweet, salty, and tang. I added 1 1/2 tbsp dried whole milk powder to hold in the moisture without removing the flour since there seemed to be enough liquid in this small batch with 2 eggs, sour cream and pickle juice. I also balanced the acids by adding 1/4 tsp baking soda that helped lift the cupcakes so not dense and nicely shaped tops. So fluffy!
- Olive8Ball – Made these yesterday, and despite making two mistakes, they were still delicious! The pickle is a “side flavoring”, and doesn’t overwhelm the yumminess of the cupcakes themselves. I used a dill style pickle that had a bit more sweetness than traditional dills. Will update after my family tastes them this afternoon!
- CyanFlower – I subbed bread&butter jalapeño’s instead of pickles and they were pretty good. Almost a cornbread profile. The frosting was delish.
- GreenDice – Oh my god. THE best cupcakes I have ever had. I used dill (no garlic), and unfortunately I had to make them gluten free, but WOW! Just DO IT.
